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Serves: 4 |
Prep Time: 10 minutes |
Cook Time: 20 minutes |
| 1 lb Skirt Steak |
| 4 tbsp olive oil, divided |
| 1 tbsp Kosher or Sea Salt |
| 1 tbsp pepper |
| 1 tbsp fajita seasoning |
| 2 cups green pepper, chopped |
| 1 cup yellow or white onion, chopped |
| 2 cups mushrooms, sliced |
| 1 package whole wheat tortillas, large (8 inch) |
| 1 package (14 oz) shredded fiesta cheese mix |
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1. Heat 2 tablespoons olive oil in a large sauce pan. Add green pepper, onion, and mushrooms. Cook at a medium-high heat, stirring frequently, until the vegetables are slightly soft. Turn heat to low and let simmer. |
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2. Heat the remaining 2 tablespoons olive oil in a heavy skillet (cast iron preferred). Meanwhile, season fajita meat with salt, pepper, and fajita spice mixture. |
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3. Add fajita meat and cook until browned, stirring frequently for even cooking. |
| 4. While still hot, place a small amount of fajita meat and sautéed vegetable mixture on one side of a whole wheat tortilla. Sprinkle with the fiesta cheese, fold and serve. |
